Chicken Croquettes
Non Veg
  • Serving For

    icon 4 Persons
  • Preparation Time

    icon 30 Minutes
  • Cooking Time

    icon 20-25 Minutes
  • Ready In

    icon 55 Minutes

Chicken Croquettes


  • Boil Together:
  • 600g chicken with bones
  • ½ tsp garlic crushed
  • ¾ cup water.
  • Other Ingredients:
  • 2 tbsp butter.
  • 2 tbsp oil.
  • 6 tbsp plain flour (maida).
  • ½ tsp crushed garlic.
  • ½ cup chopped mushrooms (4-5) or ½ cup chopped onions.
  • ½ cup milk.
  • 1 tbsp finely chopped parsley.
  • ½ tsp salt.
  • ½ tsp white pepper.
  • ½ tsp red chilli flakes.
  • 2 cubes (40 gm) cheddar cheese grated.
  • 1-2 tbsp finely chopped jalapenos or deseeded green chillies.
  • 2-3 tbsp corn kernels .
  • 1 bread slice churned in a mixer to get fresh crumbs (½ cup).
  • Coating Ingredients:
  • 1 egg white mixed with 1 tbsp water.
  • 4 tbsp corn flour.
  • 2 tbsp finely chopped parsley.
  • 3 bread slices churned in a mixer to get fresh crumbs.
  • ½ tsp salt.


Step 1 - Put chicken with garlic, salt and water in a pressure cooker. Keep on high flame till pressure develops or a whistle comes. Reduce flame and keep on low flame for 2 minutes. Remove from flame and let the pressure drop. Shred the chicken finely, discarding the bones. Keep the liquid stock aside.

Step 2 - Heat oil or butter in a pan. Add flour and stir on low flame for ½ minute. Add garlic and mushrooms or onion. Sauté for 2 minutes.

Step 3 - Add boiled chicken and stir for 1 minute. Add ½ cup stock and milk. Stir constantly till very thick and the mixture leaves the sides of the pan. Remove from flame. Add parsley, salt, white pepper, red chilli flakes, corn, jalapenos/green chillies, ½ cup fresh bread crumbs and cheese. Mix lightly. Check seasonings. Let it cool.

Step 4 - Shape into rolls. Roll on a flat surface to make uniform croquettes. Press the sides against the surface to get smooth sides.

Step 5 - For coating Mix bread crumbs with salt and parsley. Roll a croquette over corn flour spread on a plate. Dust off excess. Dip in egg white. Again roll over corn flour and then dip in egg white. Finally roll in seasoned bread crumbs. Refrigerate till serving.

Step 6 - Pre-heat oxy fryer for 5 minutes. Arrange the croquettes in fry basket and close it properly. Keep the fryer at 180ᵒ C for 20-25 minutes. Serve hot with tomato sauce/cheesedip.


You can make the yogurt marinade and the sauce a day or two ahead, but don’t even think of taking any shortcuts with the fresh ginger and garlic for either—peel and chop them right before using. “Garlic really loses its joy once it’s been chopped or blitzed in the food processor”.

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